Chaunsa Mango Mousse
Light, set mousse where the Chaunsa perfume carries the whole dish, no gelatin needed.
20 min + 4 h chill · serves 4 · Best with Chaunsa from Bagh-e-Anar.
Ingredients
- 3 ripe Chaunsa mangoes, pureed (about 500 g flesh)
- 300 ml double cream, chilled
- 100 g icing sugar (taste first, ripe Chaunsa needs little)
- 1 tsp lime juice
- Crushed pistachios to finish
Method
- Whip the cream with icing sugar to soft peaks. Do not over-whip.
- Fold the Chaunsa puree and lime juice through in three additions.
- Spoon into glasses and chill 4 hours until set.
- Top with pistachios just before serving.
Get a fresh carton
This recipe shines with peak-season Pakistani mangoes. Check the live next dispatch and expected delivery before ordering.
More recipes
- Chaunsa Mango Kulfi
A slow-set, no-churn Pakistani ice cream that lets the honeyed Chaunsa flesh do all the work.
- Chaunsa Aamras
Pure spoonable mango pulp, the Sindhi-Punjabi summer ritual. Two ingredients.